Sopa de Papas y Queso (y Brocoli!)

I love soups, I can probably make a meal out of a bowl of good soup and a nice slice of bread. I'm a sucker for creamy soups, which traditionally are the ones with the most fat, but I cannot help loving  them.While trying to make soup that still had the creamy factor but avoiding the fat factor, I have tried several recipes.

Today I am sharing my newest favorite Potato soup. This is a Cheesy version, since I'm also a sucker for good cheese. The good thing about it is that you can add other healthy veggies to the mix. I used Broccoli last time I made it resulting in a Cheesy Broccoli and Potato soup that was to die for.

We start with cooking our bacon in a Caldero (Cauldron) or a Dutch oven until crispy. Then we set them on a plate with napkins or paper towels to drain the grease, then cut into bits.
Chop the onion, and wash, peel and cut the potatoes into small cubes so they will cook faster, but also the remaining ones in our soup will be bite size. 
In our bacon grease filled pan we will add the onions and cook until they turn translucent. Then add the water, the potatoes and salt. Bring to a boil and then lower the heat and continue to simmer for about 20 minutes. If adding the broccoli, you can do it in the last 10 minutes, so they are not overly tender. 

When your potatoes (and broccoli) are tender, remove half of the mix and puree this in a food processor or blender. Be careful because the liquid will be very hot.
Return your puree to your Cardero, lower the heat and add your cheese, stir until melted, then remove from heat. You can use any cheese of your preference that easily melts. You can get already shredded cheese to save time, 3 cheese blend or Mexican mix will have different varieties already in them.

Finally serve hot, add bacon bits and chives and enjoy!

Cheesy Potato Soup / Cheesy Broccoli Potato Soup 

 

·         Serves 8

Ingredients

4 large baking potatoes, peeled and cut into 1-inch cubes

1 medium onion, chopped

4 cups water

3/4 teaspoon salt

8 ounces shredded cheese (about 2 cup)

Bacon (fried and cut into bits)

Chopped chives for topping

* 2 cups of broccoli

Directions

·         In a large Caldero (Cauldron) or Dutch oven, cook the bacon over moderate heat until crisp. Remove the bacon and drain on paper towels.

·         Keep the bacon fat and add the onion and cook in mod-low heat, stirring occasionally, until translucent, about 5 minutes. Stir in the potatoes, water, and salt and bring to a boil. Reduce the heat (and add the broccoli) and simmer, covered, stirring occasionally, until the potatoes (and broccoli) are tender, 15 to 20 minutes.

·         Remove half the soup from the pan and puree in a food processor or blender. Return the puree to the Caldero. Over low heat, add the cheese and stir until melted. Remove the pan from the heat. Taste the soup and add more salt if needed. Serve the soup topped with the bacon bits and chives.

AAdapted from

http://www.foodandwine.com/recipes/potato-and-cheddar-cheese-soup